Roasted Pepper Rice Pilaf
This colorful side dish works well alongside most main dishes
from beef to chicken to fish. Any vegetable can easily be substituted
for the peppers for a variation.
Active time: 20 minutes Total time: 1 hour 40 minutes
Makes about 8 cups
1
medium red bell pepper (about 7 to 8 ounces)
1
medium yellow bell pepper (about 7 to 8 ounces)
2¼
teaspoons extra virgin olive oil, divided
½
medium onion, peeled and chopped
2
garlic cloves, peeled and crushed
1½
cups long grain white rice
½
cup wehani* or brown basmati rice
2½
cups chicken broth, low sodium
2
sprigs fresh thyme
1¼
teaspoons kosher salt
¼
teaspoon freshly ground black pepper
¼
cup fresh parsley, chopped
2
scallions, trimmed and chopped
1. Put the peppers on the baking pan and rub with ¼ teaspoon of the
olive oil and put in the oven with the rack in the middle rack position.
Set to Bake Steam at 400°F for 30 minutes. Turn the peppers
midway through cooking.
2. Once finished, put peppers in a medium bowl and cover tightly with
plastic wrap. Let rest for 30 minutes. When cool, remove peppers
and peel away the skin, discarding both the skin and seeds. Cut the
peppers into ½-inch dice.
3. Put the remaining olive oil into a 2-quart baking pan with the onion,
garlic, rice, chicken broth, salt and pepper. Cover the pan and put in
oven with the rack in the lower rack position. Set the oven to Super
Steam at 300°F for 35 minutes.
4. When complete, allow rice to rest for about 15 minutes. Finish by
stirring in the reserved peppers with the parsley and scallions.
Nutritional information per ½-cup serving:
Calories 100 (9% from fat) • carb. 21g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 264mg
• calc. 15mg • fiber 1g
*Wehani rice is a type of aromatic brown rice that can be found in
specialty food stores.
Roasted Tomatoes
Steam-roasting tomatoes intensifies their flavor. They can be
a tasty component to many dishes, or blend them up as a sauce
from marinara to our Red Chile Sauce (page 21).
Active Time: 5 minutes Total Time: 20 minutes
Makes about 6 servings
2
teaspoons olive oil
6
plum tomatoes, cored and halved lengthwise
pinch kosher salt
pinch freshly ground black pepper
1. Line the baking pan with parchment paper. Drizzle the olive oil over
the cut side of the tomatoes and sprinkle with salt and pepper. Lay
on prepared pan, cut side down, and put in the oven with the rack in
the middle rack position. Set to Bake Steam at 450°F for 15 minutes.
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